Pre-heat the oven to 325°F (165°C). Set asdie a 9 inch baking dish.

In a small saucepan add the milk and butter and heat gently until it comes to a simmer.

Remove it from the heat and stir in the breadbrumbs, sugar, and lemon zest. Set aside to cool down for 15 minutes

Once cool, whisk the egg yolks into the breadcumb mix.

Pour into your baking dish and bake for rouglhy 25-30 minutes or until set.

Spread the jam on top of the custard layer evenly and set aside while you whip the egg whites.

In a medium clean bowl whip the egg whites until soft peaks form.

Slowly add in the sugar, a tablespoon at a time until the egg whites are at stiff peaks and the sugar is well combined.

Pile the meringue on top of the jammy custard layer and place back in the oven and bake for another 25-30 minutes to crisp the meringue.

Allow the dish to cool down before serving. It can be served simply as is or with whipped cream. Store leftovers in the fridge for up to 2 days.